Formation of alpha-dicarbonyl compounds and glycation products in sesame (Sesamum indicum L.) seeds during roasting: a multiresponse kinetic modelling approach


EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.247, no.9, pp.2285-2298, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 247 Issue: 9
  • Publication Date: 2021
  • Doi Number: 10.1007/s00217-021-03787-x
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Veterinary Science Database
  • Page Numbers: pp.2285-2298
  • Keywords: Sesame seed, Roasting, Maillard reaction, alpha-Dicarbonyl compounds, Advanced glycation end-products, Multiresponse kinetic modelling, MAILLARD REACTION-PRODUCTS, AMADORI REARRANGEMENT, ANTIOXIDANT ACTIVITY, CHEMISTRY, FUROSINE, SYSTEMS, FOODS, CARBOXYMETHYLLYSINE, CARAMELIZATION, FRAGMENTATION
  • Hacettepe University Affiliated: Yes


This study aims to investigate the formation mechanism of alpha-dicarbonyl compounds and glycation products in sesame seeds during roasting. The changes in the concentrations of sucrose, bound lysine, alpha-dicarbonyl compounds, N-epsilon-fructoselysine, N-epsilon-carboxymethyllysine and N-epsilon-carboxyethyllysine were observed in sesame samples roasted at 180, 200 and 220 degrees C for different time intervals to form a comprehensive kinetic model consisting of elementary steps for these products. Model results indicated that N-epsilon-carboxyethyllysine was originated from the reaction between methylglyoxal and bound lysine while N-epsilon-carboxymethyllysine formation was formed predominantly by the oxidation of N-epsilon-fructoselysine compared to the reaction of glyoxal with bound lysine. In addition, N-epsilon-fructoselysine was found to be mostly contributed to the formation of 1-deoxyglucosone, which was the most important precursor of methylglyoxal and diacetyl formation in roasted sesame seeds. 3-Deoxyglucosone and glyoxal were mainly formed from the glucose degradation. Among the reaction steps, the degradation of 1-deoxyglucosone was found to be the fastest one. In this study, the multiresponse kinetic modelling approach, which provided a better understanding the important pathways on the formation of advanced glycation end-products, was reported first in a real food system.